Pick ‘n’ Mix Savoury Muffins

Everyone loves a muffin, don’t they? Well Harry does. So I decided all my savoury muffin variations should be pick ‘n’ mixed because they are absolutely ideal for using up leftover veggies. It is a Saturday after all, and while my Saturday’s used to be about long lunches, they are now all about clearing out the fridge. Aren’t they?

Wine tonight I think.

Nutrition Note: Savoury muffins can be a fun and healthy way to get fussy eaters to eat their vegetables

Tip: Freeze muffins for school lunches, they will slowly defrost in the lunchbox just in time for lunch and also act as a cool pack to keep other food fresh.

These were great… I used cornflour (I’m a coeliac), almond milk and a mix of veggies (beetroot, carrot, zucchini), chia seeds and the cheese I used was a mix of tasty and Danish feta… I also used coconut oil and added a but of coconut as the mix looked runny… I didn’t think they would work but they were fantastic – and because if the cornflour they didn’t rise hugely which is great! I sprinkled pepitas on the top and they looked quite pretty!

Yum. I make something similar but more egg without the flour (like mini quiche) as my 3yr old is coeliac. I might try this with the rice flour too so they freeze well. The plain egg ones go abit watery if frozen.. Thanks

Hi Nikki, Some egg replacer ideas…(I haven’t tried these myself but a few people on our Facebook page mentioned they use them)… mixing 1 tablespoon ground flax seed OR chia seeds mixed with 3 tablespoons hot water and left to soak for a few minutes can give you a sticky consistency similar to 1 egg. Or, 1/4 cup greek yoghurt per egg. I hope that helps, let us know how you go Ax

A fantastic recipe that we use regularly. My toddler loves them! They’re especially tasty with red capsicum. I’ve also used frozen spinach. I used to make mini muffins when my son first started eating finger food. They turned out really well, but could get a bit dry in the freezer. We use the big muffin tin now.